Butternut stuffed with Petit Épeautre du Velay, spinach and parmesan

Butternut stuffed with Petit Épeautre du Velay, spinach and parmesan

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DISCOVER THIS RECIPE OF BUTTER FARCI WITH PETIT ÉPEAUTRE DU VELAY, spinach and parmesan.

Ingredients for 2 people

1 butternut
80 g of Petit Épeautre du Velay “10 minutes” Sabarot
200 g spinach
35 g grated Parmesan cheese
40 g walnuts
1/2 onion
1 clove garlic
2 tbsp. olive oil
1 tbsp. cooking soy (or crème fraiche)
Salt and pepper

I ORDER THE PETIT ÉPEAUTRE DU VELAY

Recipe

Cook the Petit Épeautre du Velay in a large volume of boiling water for 10 minutes. Drain and set aside.
Preheat oven to 180°C. Cut the butternut in half lengthways. Remove the seeds and bake for 30 minutes in an oiled dish at 180°C.
In an oiled frying pan, sauté the garlic for a few minutes, then add the spinach. Cook for 5 minutes. Season with salt and pepper. Set aside.
In another oiled frying pan, sweat the onion for 3 minutes, then add the chopped walnuts and brown for a further 3 minutes.
Add the walnuts, cooked Petit Épeautre du Velay, spinach, soybeans and three-quarters of the Parmesan. Season with pepper and mix.
Stuff the butternut with the spinach mixture.
Sprinkle with remaining Parmesan and drizzle with remaining oil. Bake for 20 minutes.

Petit Épeautre du Velay

This ancestral cereal is grown in the Auvergne at an altitude of over 800 meters, on the Velay high plateaux. Petit Épeautre du Velay is a healthy alternative to pasta and rice. A 100% local product, created by Sabarot, Petit Épeautre du Velay is good for the environment and good for your health (it contains 8 essential amino acids). The 10-minute cooking time, obtained by polishing the grain, allows you to consume a healthy product quickly and easily. With its nutty, crunchy taste, you can give free rein to your desires: starter, main course or dessert… In a salad, in soup, as an accompaniment to fish or meat, our Petit Épeautre du Velay invites you to be creative.
So treat yourself to our recipe for Petit Épeautre du Velay with chanterelles, lemon and pan-fried scallops!

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Creamy bamboo rice with chicken and roasted shiitake mushrooms

Creamy bamboo rice with chicken and roasted shiitake mushrooms

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discover this recipe for creamy bamboo rice with chicken and roasted shiitake mushrooms

Ingredients for 4 people

30 g dried Sabarot dried shiitake mushrooms
250 g of Sabarot bamboo rice
4 chicken cutlets
50 g flour
3 tbsp. olive oil
30 g butter
2 shallots
1 garlic clove
3 tbsp. balsamic vinegar
200 ml chicken stock
100 ml white wine
100 ml heavy cream
Salt and pepper

I ORDER DRIED SHIITAKE MUSHROOMS

Recipe

Rehydrate the shiitake mushrooms in a large volume of boiling water for 20 min.
Meanwhile, cook the bamboo rice in 500 ml water and bring to the boil. Cover and cook until all the water has been absorbed (approx. 15/20 min).
Chop shallots and garlic. Slice the chicken cutlets and coat with flour.
Sauté the shallots and garlic in a pan with the olive oil and add the minced chicken.
After 2 min, add the butter and brown the chicken for 10 min.
Add the shiitake mushrooms and cook for a further 3 min.
Deglaze with balsamic vinegar, chicken stock and white wine, season with salt and pepper. Once the alcohol has evaporated, add the crème fraîche.
Serve the chicken-mushroom mixture over the bamboo rice.

Dried shiitake mushrooms

Sabarot dried shiitake mushrooms are selected with the greatest care and will bring texture and taste to all your Asian preparations. You can use them in soups, with fried noodles, in tempura…. Don’t hesitate to use rehydration water for even more taste! For over 30 years, Sabarot has been creating worldwide channels to guarantee the quality and origins of its mushrooms. All Sabarot mushrooms are rigorously selected before being packaged in France, in the Haute-Loire department, in the heart of the Auvergne region. Sabarot’s primary objective remains the high-end production of local products, in keeping with the company’s tradition and the region’s gastronomic reputation.
So treat yourself to our recipe for creamy bamboo rice with chicken and roasted shiitake mushrooms!

I ORDER DRIED SHIITAKE MUSHROOMS

Bamboo rice

Bamboo rice is a round-grain rice infused with fresh bamboo extract after the abrasion and peeling process, which involves removing the rice husks. This allows the grain to absorb the bamboo flavor more easily. The result is a blend of two of Asia’s best-loved plants.
Bamboo rice is characterized by its unique pale green color and delicate taste with hints of pantes. It is rich in vitamin B and antioxidants.
After cooking, bamboo rice has a moist, sticky texture. This makes it ideal for risottos or sushi. It can also be used as a side dish, adding a colorful and distinctive touch to all your dishes!
So treat yourself to our recipe for creamy bamboo rice with chicken and roasted shiitake mushrooms!

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Pumpkin stuffed with quinoa, chanterelles and chestnuts

Pumpkin stuffed with quinoa, chanterelles and chestnuts

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DISCOVER THIS RECIPE FOR PUMPKIN STUFFED WITH QUINOA, CHANTERELLES AND CHESTNUTS

Ingredients for 6 people

150 g Sabarot quinoa
1 jar 185 g Sabarot chanterelles
1 pumpkin
100 g chestnuts in a jar
100 ml liquid crème fraîche
1 tbsp. olive oil
10 g butter
1 garlic clove
1/2 onion
Parsley
Salt, Pepper

I ORDER CHANTERELLES

Recipe

Preheat oven to 180°C.
Meanwhile, cut off the cap from the pumpkin and remove the seeds.
Brush the inside and outside of the pumpkin with olive oil seasoned with salt and pepper. Place the pumpkin upside down on a baking sheet, with the garlic clove inside.
Bake the pumpkin and cap in the oven for 20 min.
Prepare the filling: cook the quinoa in plenty of salted water for 10 minutes, then drain.
Chop the onion and chestnuts. Sauté for a few minutes in a large buttered frying pan. Then add the chanterelles, chopped parsley and crushed cooked garlic clove. Sauté for 10 minutes over low heat, then add the cooked quinoa and crème fraîche. Season with salt and pepper. Simmer for a further 5 min.
Stuff the cooked pumpkin with the mixture and serve immediately.

Chanterelles in a jar

Sabarot girolles, like other mushrooms, are selected with the greatest care. Highly appreciated by gourmets for their unique appearance and taste, girolles are most often served with poultry, but can also be eaten as a simple omelette. For over 30 years, Sabarot has set up worldwide networks to guarantee the quality and origins of its mushrooms. All Sabarot mushrooms are rigorously selected before being packaged in France, in the Haute-Loire department, in the heart of the Auvergne region. Sabarot’s primary objective remains the high-end production of local products, in keeping with the company’s tradition and the region’s gastronomic reputation.
So treat yourself to our recipe for pumpkin stuffed with quinoa, chanterelles and chestnuts!

I ORDER CHANTERELLES

White quinoa

Known as the “Rice of the Incas”, quinoa has been cultivated since 5000 BC. Quinoa is used as a cereal, although it belongs to the Chenopodiaceae family, like spinach and beet. Quinoa seeds resemble small, slightly yellow disks. Cooked in 10 minutes, you can cook it as a side dish with cereals and vegetables for a complete meal, or use it in tabbouleh, salad or even dessert.
So treat yourself to our recipe for pumpkin stuffed with quinoa, chanterelles and chestnuts!

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Petit Épeautre du Velay with chanterelles, lemon and pan-fried scallops

Petit Épeautre du Velay with chanterelles, lemon and pan-fried scallops

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DISCOVER THIS RECIPE FOR PETIT ÉPEAUTRE DU VELAY WITH CHANTERELLES, LEMON AND PAN-FRIED SCALLOPS

Ingredients for 4 people

200 g of Petit Épeautre du Velay “10 minutes cooking” Sabarot
1 jar 185 g Sabarot chanterelles
12 scallops
1 l vegetable stock
1 lemon
20 g Parmesan cheese
1 red onion
100 ml fresh cream
2 tbsp. olive oil
10 g butter
Parsley
Salt

I ORDER CHANTERELLES

Recipe

Thinly slice the red onion and sauté for 10 minutes in a frying pan with 1 tablespoon of olive oil.
Add the Petit Épeautre du Velay and brown for a few seconds. Then add the chanterelles.
Moisten with a ladleful of vegetable stock, stirring constantly, and season with salt. Add the stock ladle by ladle, waiting for the Petit Épeautre du Velay to absorb the liquid before adding more. Allow about 20 min for cooking.
Meanwhile: Heat the butter and 1 tablespoon of olive oil in a frying pan over high heat. When the pan is hot, gently fry the scallops for 1 min on each side until golden brown.
Squeeze the lemon
At the end of cooking, remove the Petit Épeautre du Velay aux girolles from the heat. Add the crème fraîche, lemon juice and grated Parmesan, then stir. Adjust the seasoning.
Just before serving, arrange the Petit Épeautre du Velay on the plates and add the still-warm scallops on top.
Sprinkle with parsley and lemon zest.

Chanterelles

Sabarot girolles, like other mushrooms, are selected with the greatest care. Highly appreciated by gourmets for their unique appearance and taste, girolles are most often served with poultry, but can also be eaten as a simple omelette. For over 30 years, Sabarot has set up worldwide networks to guarantee the quality and origins of its mushrooms. All Sabarot mushrooms are rigorously selected before being packaged in France, in the Haute-Loire department, in the heart of the Auvergne region. Sabarot’s primary objective remains the high-end production of local products, in keeping with the company’s tradition and the region’s gastronomic reputation.
So treat yourself to our recipe for Petit Épeautre du Velay with chanterelles, lemon and pan-fried scallops!

I ORDER CHANTERELLES

Petit Épeautre du Velay

This ancestral cereal is grown in the Auvergne at an altitude of over 800 meters, on the Velay high plateaux. Petit Épeautre du Velay is a healthy alternative to pasta and rice. A 100% local product, created by Sabarot, Petit Épeautre du Velay is good for the environment and good for your health (it contains 8 essential amino acids). The 10-minute cooking time, obtained by polishing the grain, allows you to consume a healthy product quickly and easily. With its nutty, crunchy taste, you can give free rein to your desires: starter, main course or dessert… In a salad, in soup, as an accompaniment to fish or meat, our Petit Épeautre du Velay invites you to be creative.
So treat yourself to our recipe for Petit Épeautre du Velay with chanterelles, lemon and pan-fried scallops!

I ORDER THE PETIT ÉPEAUTRE DU VELAY

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Garlic bread with trumpets of death

Garlic bread with trumpets of death

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DISCOVER THIS RECIPE FOR GARLIC BREAD WITH TRUMPETS OF DEATH, IDEAL FOR APERITIFS!

Ingredients for 10 (aperitif)

10 g of Sabarot dried trumpets of death
1 pre-baked baguette
80 g butter at room temperature
1 bunch parsley
1 garlic clove
Salt
Pepper

I ORDER TRUMPETS OF DEATH

Recipe

Rehydrate the trumpets in a large volume of boiling water for 20 min, then drain.
Preheat oven to 180°C.
Blend the fresh parsley with the garlic clove and butter. Add the trumpets of death, season with salt and pepper and mix with a fork.
Cut the pre-baked baguette in half lengthways and spread with the mushroom parsley butter.
Place the 2 baguette halves in the oven for 15 min.
Cut into thin slices before serving.

The trumpets of death

Sabarot trompettes de la mort add flavor and color to your dishes. In risotto, in omelettes, or as an accompaniment to a piece of curried monkfish, trumpets will add flavor and color to your dishes. Don’t hesitate to use rehydration water to spice up the flavors! For over 30 years, Sabarot has been creating worldwide channels to guarantee the quality and origins of its mushrooms.
All Sabarot mushrooms are rigorously selected before being packaged in France, in the Haute-Loire department, in the heart of the Auvergne region. Sabarot’s primary objective remains the high-end production of local products, in keeping with the company’s tradition and the region’s gastronomic reputation.
So treat yourself and don’t wait any longer with our garlic and trumpet of death bread recipe, ideal for your aperitifs!

I ORDER TRUMPETS OF DEATH

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